Sauerkraut, the dish adored in Germany but much maligned in Britain, could prove to be a secret weapon against the threat of bird flu, experts revealed yesterday.

Scientists believe that the traditional recipe, which is made from chopped cabbage that is fermented for at least a month, contains a bacteria that may combat the potentially fatal disease.

Their findings follow a study in which kimchi - a spicy cabbage dish popular in South Korea and similar to sauerkraut - was fed to 13 chickens infected with bird flu. Just one week later, 11 of the birds showed signs of recovery from the virus.

"The feed has been shown to help improve the fight against bird flu or other types of flu viruses," said Prof Kang Sa-ouk, who led the research at Seoul National University, yesterday.

Prof Kang's team claims that lactobacillus, the lactic acid bacteria created during the fermenting process, is the active ingredient that could combat bird flu.

Health experts have already agreed that there may be some truth to kimchi's curative properties, prompting an increase in the consumption of the dish in South Korea.

Sales of sauerkraut in the United States have also soared as a result of the research, and now Britain is starting to catch on. Last night, importers of the dish to Britain said that sales were rising and they were increasing stocks in the expectation that demand could escalate.

Geoff Hale, the commercial manager for Euro Food Brands, said: "Sales are very buoyant at the moment. We bring in about half-a-million jars of sauerkraut to Britain from Germany every year and that number is definitely going up."

Sales of sauerkraut were up 20 per cent on this time last year at Sainsbury's, according to a spokesman for the supermarket.

Whether or not sauerkraut does cure bird flu, the dish is said to have a number of other health benefits, among them cancer-fighting and detoxifying properties.

It is also a rich source of vitamins.

One serving, which contains only 32 calories and has four grams of fibre, provides 102 per cent of the recommended daily intake of vitamin K, 12 per cent of iron and 35 per cent of vitamin C.

Prof Richard Mithen, from the Institute of Food Research, in Norwich, said: "Eating kimchi or sauerkraut may be good for your health and help fight off infections.

"I wouldn't recommend anyone rushing out to stock up on sauerkraut specifically to fight off bird flu, but it may help your immune system."

A further study on sauerkraut, carried out recently by Polish and American scientists, concluded that the meal might be the reason for the lower breast cancer rate observed among Polish immigrants in America.

I just want to know who force-fed a bunch of birds this stuff and figured out it protects against this particular strain of flu. Maybe the "Krauts" developed this strain so they could inherit the earth once and for all....

I've never had authentic German sauerkraut. All I know is that the American stuff tastes like it's already been digested and recycled five or six times. I know all the sauerkraut fans are going to hate me now! lol.

27
posted on 11/14/2005 9:48:05 AM PST
by Shaun_MD
(Here I abandon peace and desecrate law. Farewell to treaties. Fortune it is you I follow)

The article says it was the Koreans. It's not surprising they would feed it to their birds given the popularity of kimchee there. Keep in mind that a large majority of the birds that are infected belong to private owners and are kept in almost every backyard in the country. Their owners feed them anything that's cheap and that the birds will eat.

I hate sauerkraut so I guess I'm a goner. Ah well, quality over quantity.

You've just never had it cooked right. Soak it in several changes of water to remove all the salty taste. (May take quite a few soakings). Braise it in the oven for 4 hours on very low heat with white wine, chopped onions & carrots. I guarantee even a sauerkraut hater will like it.

Another tip for liver haters - put calves liver in the freezer. When frozen, slice it into slices so thin you could read through them. Saute in butter for a quick minute. Melts in your mouth with none of that nasty mealy texture. Try it - you'll like it!

Sales of sauerkraut in the United States have also soared as a result of the research,

Do you suppose the reporter just made this part up? This is the first I've heard of the supposed curative powers of sauerkraut in combating bird flu; but the reporter is making it sound like it's common knowledge in the states and we are flocking to buy sauerkraut because of it.

Soak it in several changes of water to remove all the salty taste. (May take quite a few soakings). Braise it in the oven for 4 hours on very low heat with white wine, chopped onions & carrots. I guarantee even a sauerkraut hater will like it.

Americans will sure be annoyed when they learn that sauerkraut on our store shelves almost certainly lacks this bacteria. I'm fairly sure that the product would be heat-treated before packaging in this country.

45
posted on 11/14/2005 9:57:30 AM PST
by Shalom Israel
(Pray for the peace of Jerusalem.)

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